Pork chops, cream and other good things

I've mentioned the dismal weather in Melbourne right now.  I am currently wearing pyjama pants, a cashmere jumper and pink ugg boots, the heater is on, and I'm still cold.

This weather calls for pork, creamy sauces and buttery potatoes.  It's beyond simple to cook, hardly a recipe, but in case you are looking for some easy dinner inspiration, here is what I do...

A pork loin chop is my favourite cut to cook like this - pan fried.  The trick to keeping it moist, tender and juicy is to cook in a very hot pan, for not too long.  Don't overcook it - it needs to be slightly pink inside - and it helps to give it a good bashing, first, with a textured meat mallet.

I heat olive oil in a fry pan (NOT non-stick.  I kind of hate non-stick cookware) over a fairly high heat.  I place the chops in the pan, and keep the heat high.  After a few minutes, the chops will brown nicely, getting dark brown and crispy in parts.  Turn, and cook to the same colour on the other side.  Cut into the meat to check the colour - a hint of pink is fine.

Remove to a heated plate, cover in foil and a tea towel, and turn your attention back to the pan.  

Take the pan off the heat, add a good glug of white wine (or mirin, verjuice or stock, whatever you have to hand really), return to the heat, and scrape with a wooden spoon to deglaze.  Add a good amount of honey (a tablespoon or so), about a tablespoon of seeded mustard, some salt and pepper, and stir over the heat for a minute.  Add a good pour of cream (thickened, double, single, sour cream, whatever) and stir.  You want a golden caramel coloured sauce, rich, creamy, thick.  Boil over the heat for a couple of minutes, then return the cooked chops to the pan (tip in any juices).  Dredge them through the sauce, then serve them with the sauce poured over.

Serve with polenta, mashed potatoes, rice, or simple boiled chats with butter, salt and parsley (my current favourite way to serve potatoes).

Tabitha enjoys this dish - her favourite part is gnawing on the bones from the chops.  The Daddy says that you also need some nice bread, to mop up the juices.  Who am I to disagree?